Prawn Biryani - dainty and delightful, a dish that will make you ask for more and more. Sharing my signature layered prawns dum biryani recipe in restaurant style similar to the Hyderabadi version. It is super simple, easy and fragrant rice with shrimp dish that your entire family will thoroughly enjoy.
About this biryani
Prawn biryani aka shrimp biryani is popular as jheenga or jhinga biryani in India. Spicy shrimp masala layered with crisp fried onions and fragrant basmati rice, slow cooked to perfection, divine!
The taste of this prawn biryani will linger on your taste buds so much so that it will straight away enter in your weekly menu list. Serve this delicious biryani with any favourite raita of your choice or simple salan (gravy) or with salad.
I have come across many people who do not enjoy seafood in biryani. But, this one is so good that even if you don't like it, you will definitely end up becoming a true shrimp biryani fan. And I mean it!
This recipe of prawn biryani is very much associated to Indian cuisine, but gaining popularity around the globe. To my knowledge, all I knew was, that this is an Indian style prawn biryani recipe.
After I situated myself down towards the southern India, the biryani list further enriched. Here, I came across various styles of biryani, namely, Andhra style, Tamil Nadu style, Kerala style, Mangalorean style and many more.
Well, let me tell you that making Shrimp Biryani is much easier than making chicken biryani or mutton biryani. It really do not occupy you in the kitchen for hours and hours.
Even if you are making this dish for the first time, apparently it would not fail you. Also, the marination time for the shrimp is much less as compared to the other meats like chicken (Hyderabadi biryani), goat or beef.
So, let's gather the ingredients and proceed to see the making of best ever Shrimp Biryani at home.
Shrimp and Rice selection
For this Prawn biryani dish, I have used medium sized fresh prawns without tail, my forever favourite. But, if you like to relish the prawn with tail on, then without any hesitation, go for it. There is no such rule to use them small or large, with or without tail.
You can also use frozen prawns for this dish. Just remember to thaw it very well and allow every bit of water to drain from it. So, the best way is to pat dry them with clean kitchen towel to get rid of any moisture in prawns.
For rice, I have consistently chosen long grain basmati rice only. The appeal and taste of the biryani rice plays a major role in turning the dish from basic to the royal treat.
That beautifully bloomed rice with perfect meld of spices and meat is simply delightful, visually as well as in taste. You can also choose to use Jeera Samba rice or even Sella rice for this recipe.
How to make prawn biryani
Marinate Shrimp
In a large bowl, combine all the ingredients well. Add the shrimp, mix. Cover and allow it to marinate for 30 mins.
Cook the shrimp
Heat 3 tablespoons of oil in heavy bottom pan (we will slow cook the biryani in same pot, so choose the one with tight fitting lid). Then, add onions and fry until just starts picking up golden color. Add bay leaf and sliced tomatoes and sauté on high heat for another minute.
Then, add marinated shrimp and mix. Cook on high heat for minute and then low heat for 3 minutes(do not add any water to it while cooking). Add coriander leaves and mint leaves and mix, cook for another 30 seconds.
This is how the prawns masala should look. It should not be too dry nor too watery.
Cook the rice
In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil. Add rice to the boiling water and cook until the rice is 70% done.
Layer the prawn biryani
Now, top the prawns with fried onions. When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer. Sprinkle the melted ghee and saffron water over the rice layer.
Cover the pot with the tight fitting lid. Place the pot over a high flame and cook for 5-7 minutes. Place hot tava/griddle below the pot and keep it for “Dum’(slow cook) exactly for another 15 minutes.
After 15 minutes, switch off the heat and leave it to rest for 10 minutes. Open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.
FAQs on Storage + Freezing
Yes! you can definitely freeze this shrimp biryani in bulk or in portions as meal prep. Let it cool for sometime until at room temperature. Transfer into clean airtight box or ziplock bag and freeze.
Thaw the biryani overnight in the fridge and then reheat it in microwave or on stove top until warm through.
Keep in mind to reheat only the required portion as you cannot refreeze it the second time.
Expert Tips
- For biryanis, always choose long grain basmati rice that should be fluffy with every grain separate and not mushy when cooked.
- Pre-soaking of the rice for 30 minutes is a must for perfect biryani recipe.
- Marination of prawns allows the penetration of the flavour deeply, giving you the tastiest biryani ever.
- To add more flavor to the biryani, you can add fried cashews when layering the rice for richer dish.
- Always, use heavy bottom pot with tight fitting lid to make this biryani.
- Never skip adding fried onions (birista) to the biryani for the best flavour. You can head on to this link to see how make birista at home and store it.
- If you are an ardent seafood lover then, this shrimp biryani is a must make recipe. I am sharing with you the finest prawn dum biryani recipe, you will adore. Just follow the method to the ‘T’ and Voila!
More delicious Biryani Recipes for you
Many people love to eat biryanis on weekend. And if you are one of them, then do try
If you tried this recipe for Shrimp Biryani, please comment below to let me know how they turned out! You can also tag me in your Instagram pictures to show me your creations. 🙂
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📖 Recipe
Prawn Biryani Recipe
Ingredients
For Marination
- 500 g Prawns (cleaned and de-veined)
- ½ cup Yogurt (whisked well)
- 1 tbsp Kashmiri Red Chilli powder
- ½ tsp Turmeric powder
- 3-4 Green Chillies ( slit)
- ¼ cup Fried Onions (birista)
- 2 tsp Garam Masala powder
- 1 tbsp Garlic Paste
- ¾ tbsp Ginger Paste
- 1 tsp Coriander powder
- 1 inch Cinnamon stick
- 4 Cardamom
- 4 Cloves
- 5-6 Black peppercorns
- ¼ tsp Mace (crushed)
- ¼ tsp Nutmeg (grated)
- 1 tbsp Oil
- Juice of 1 lemon
- Salt to taste
To Cook Prawn
- 1 Onion (large sized, finely sliced)
- 1 Tomato (large sized, sliced)
- ¼ cup coriander leaves (chopped)
- 2 tbsp mint leaves (chopped)
- 3 tbsp Oil
For Rice
- 2 cups Long grain basmati rice (soaked for 30 mins.)
- 1 bay leaf
- ½ tsp lemon juice
- ½ tsp Caraway Seeds (Shajeera)
- 1 inch Cinnamon stick
- Salt
- 2 Oil
- Water as required
For Layering:
- ¼ cup Fried onions (birista) ((Birista))
- generous pinch of saffron (soaked in 2 tablespoons of water)
- 2 tbsp Ghee
Instructions
Marinating Prawn
- In a large bowl, combine all the ingredients well. Add prawns, mix. Cover and allow it to marinade for 30 mins under refrigeration.
Cooking The Prawn
- Heat 3 tbsps of oil in heavy bottom pan. (we will slow cook the biryani in same pot, so choose the one with tight fitting lid).
- Then, add sliced onions and fry until just starts picking up golden colour.
- Add bay leaf and sliced tomatoes and sauté on high heat for another minute.
- Then, add marinated prawns and and mix. Cook on high heat for minute and then low heat for 3 minutes. Do not add any water and do not over cook the prawns.
- Add coriander leaves and mint leaves and mix.
Boiling Rice
- In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil.
- Add rice and cook until the rice is 70% done.
Layering The Prawn Biryani
- Now, top the prawns with fried onions. When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer.
- Sprinkle the melted ghee over the rice layer.
- Sprinkle the saffron water and cover the pot with the tight fitting lid.
- Place the pot over a high flame and cook for 5-7 minutes.
- Place hot tava/griddle below the pot and keep it for Dum(slow cook) for another 10-12 minutes.
- After 15 minutes, switch off the heat and leave as it is for 10 minutes.
- After 10 minutes, open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.
Notes
- Allow the rice to soak for 30 minutes
- Do not use too thick or too watery yogurt. It should be just thick enough to cook the prawns without water.
- Marinate the prawns for 30 minutes to deepen the flavour.
- Use heavy bottom pot with tight fitting lid to make biryani.
Zara says
We made this today. I've never would have though I could make something like this. We used both chicken and prawns. We didn't have nutmeg or mace so we used mixed spice and cinnamon powder instead. We didn't use saffron either. But, honestly amazing I'm half Indian and I never even bother making food like this because I can never do it as good as my mum. But, this was epic (as good as mums). My partner even went for seconds!
Thank you so much.
Lucy says
Hi There,
This recipe looks beautiful, but I am confused by this instruction:
"Place hot tava/griddle below the pot and keep it for Dum(slow cook) for another 10-12 minutes."
Is this an essential step for the recipe? I only have access to a gas hob or an oven. I also have a griddle pan for cooking steaks but don't feel it will be large enough to place under the cooking pot.
Please may you advise?
Thank you!
L
Farrukh Aziz says
Hello Lucy,
Thank you very much!
You can definitely (Dum) slow cook it without the griddle below the pot, no worries! 🙂 I hope that helps.
chinmay says
Best prawns biryani recipe. All my family members liked it. thank you
Farrukh Aziz says
Thank you very much for your lovely feedback 🙂
I am glad your family loved it.
Regards
Farrukh
Basheer says
This turned out really yummy! Thank you so much!!
Farrukh Aziz says
Thank you very much for your feed back, am glad you liked it 🙂
Preety says
Made this today and really enjoyed it! Could have been served in a restaurant, perfect 🙂 I served it with some fresh cucumber raita and poppadoms.
Sarah says
Any recommendations if one needs to double the quality?
Farrukh Aziz says
Hi Sarah,
To double the quantity all you need to do is increase the ingredients in folds and proceed.
Nicole says
Hi, I am hoping to try this recipe at the weekend just wanted to check, when you add the marinated prawns do you add the marinade as well or just the prawns?
Farrukh Aziz says
Hi Nicole,
Apologies for the delayed reply.
We have to add the whole thing (prawns with marinade) 🙂
Regards
Farrukh
Abdul gaffor shaikh says
Amazing Prawns Biryani!
Tried it today for lunch and everyone loved it. Can I try same recipe with kingfish.
Farrukh Aziz says
Thank you very much, 🙂
Yes you can use the same recipe for Kingfish as well.
Judy says
Hi..
This is such an amazing recipe.. I have made this twice and both times they were spot on! Everyone who has tasted it has loved it.. I didn't have some ingredients but substituted them to the closest possible option and it still came out well.. lots of effort but so worth it! I usually don't leave comments but this was definitely comment worthy.. thank you so much for sharing this...
Shukran...
Farrukh Aziz says
Thank you very much Judy 🙂
I am extremely happy to know you loved it.
Preeti says
Made this today. Turned out to be mind blowing. Guess what we finished it all in lunch and have nothing for dinner now 🤪
Bella says
Lovely recipe Farrukh! The spice blend is perfect for a medium spiced biryani. Made it today and got an A grade from Hubby and mom . Thx to your recipe:)